List of works - Anthony Fardet

A liquid chromatography-quadrupole time-of-flight (LC-QTOF)-based metabolomic approach reveals new metabolic effects of catechin in rats fed high-fat diets

scientific article

A shift toward a new holistic paradigm will help to preserve and better process grain products' food structure for improving their health effects

scientific article

Association between consumption of fruit or processed fruit and chronic diseases and their risk factors: a systematic review of meta-analyses

scientific article published on 01 June 2019

Associations between diet-related diseases and impaired physiological mechanisms: a holistic approach based on meta-analyses to identify targets for preventive nutrition

scientific article published on October 2013

Associations between food and beverage groups and major diet-related chronic diseases: an exhaustive review of pooled/meta-analyses and systematic reviews

scientific article

Beyond nutrient-based food indices: a data mining approach to search for a quantitative holistic index reflecting the degree of food processing and including physicochemical properties

scientific article published on 21 December 2017

Characterization of the Degree of Food Processing in Relation With Its Health Potential and Effects

scientific article published on 03 May 2018

Coarse Food Grains Are Important Actors of Healthy and Sustainable Diets

scientific article published on 30 March 2016

Comparison of total energy expenditure assessed by two devices in controlled and free-living conditions

scientific article published on 21 August 2014

Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing

scientific article

Do alcoholic beverages, obesity and other nutritional factors modify the risk of familial colorectal cancer? A systematic review

scientific article published on 7 September 2017

Exclusive reductionism, chronic diseases and nutritional confusion: the degree of processing as a lever for improving public health

scientific article published on 14 December 2020

From a Reductionist to a Holistic Approach in Preventive Nutrition to Define New and More Ethical Paradigms

scientific article published on 28 October 2015

How to protect both health and food system sustainability? A holistic 'global health'-based approach via the 3V rule proposal

scientific article published on 06 August 2020

In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence

scientific article

Influence of food structure on dairy protein, lipid and calcium bioavailability: A narrative review of evidence

scientific article published on 2 February 2018

Influence of phytosterol and phytostanol food supplementation on plasma liposoluble vitamins and provitamin A carotenoid levels in humans: An updated review of the evidence.

scientific article published on 20 July 2015

Influence of sourdough prefermentation, of steam cooking suppression and of decreased sucrose content during wheat flakes processing on the plasma glucose and insulin responses and satiety of healthy subjects.

scientific article published in February 2009

Involvement of dietary saturated fats, from all sources or of dairy origin only, in insulin resistance and type 2 diabetes.

scientific article

Metabolomics provide new insight on the metabolism of dietary phytochemicals in rats

scientific article published on 01 July 2008

Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: a preliminary study with 98 ready-to-eat foods

scientific article

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

scientific article

Nutrient density and bioaccessibility, and the antioxidant, satiety, glycemic, and alkalinizing potentials of fruit-based foods according to the degree of processing: a narrative review

scientific article published on 01 November 2019

Parameters controlling the glycaemic response to breads

scientific article

Perspective: Reductionist Nutrition Research Has Meaning Only within the Framework of Holistic and Ethical Thinking

scientific article published on 01 November 2018

Plant-based foods as a source of lipotropes for human nutrition: a survey of in vivo studies

scientific article published on January 2013

Processing of oat: the impact on oat's cholesterol lowering effect.

scientific article published on 12 February 2018

The Healthy Core Metabolism: A New Paradigm for Primary Preventive Nutrition

scientific article

The degree of processing of foods which are most widely consumed by the French elderly population is associated with satiety and glycemic potentials and nutrient profiles

scientific article published on 20 January 2017

The holistico-reductionist Siga classification according to the degree of food processing: an evaluation of ultra-processed foods in French supermarkets

scientific article published on 21 February 2020

The search for a new paradigm to study micronutrient and phytochemical bioavailability: from reductionism to holism

scientific article published on 06 December 2013

Thermal and refining processes, not fermentation, tend to reduce lipotropic capacity of plant-based foods

scientific article published on 15 August 2011

Toward a new philosophy of preventive nutrition: from a reductionist to a holistic paradigm to improve nutritional recommendations.

scientific article

Wheat germ supplementation of a low vitamin E diet in rats affords effective antioxidant protection in tissues

scientific article published in April 2008

Wheat-based foods and non celiac gluten/wheat sensitivity: Is drastic processing the main key issue?

scientific article published on 6 September 2015

Whole-grain and refined wheat flours show distinct metabolic profiles in rats as assessed by a 1H NMR-based metabonomic approach

scientific article published on 01 April 2007

List of works by Anthony Fardet

A liquid chromatography-quadrupole time-of-flight (LC-QTOF)-based metabolomic approach reveals new metabolic effects of catechin in rats fed high-fat diets

A shift toward a new holistic paradigm will help to preserve and better process grain products' food structure for improving their health effects

Association between consumption of fruit or processed fruit and chronic diseases and their risk factors: a systematic review of meta-analyses

Associations between diet-related diseases and impaired physiological mechanisms: a holistic approach based on meta-analyses to identify targets for preventive nutrition

Associations between food and beverage groups and major diet-related chronic diseases: an exhaustive review of pooled/meta-analyses and systematic reviews

Beyond nutrient-based food indices: a data mining approach to search for a quantitative holistic index reflecting the degree of food processing and including physicochemical properties

Characterization of the Degree of Food Processing in Relation With Its Health Potential and Effects

Coarse Food Grains Are Important Actors of Healthy and Sustainable Diets

Comparison of total energy expenditure assessed by two devices in controlled and free-living conditions

Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing

Do alcoholic beverages, obesity and other nutritional factors modify the risk of familial colorectal cancer? A systematic review

Exclusive reductionism, chronic diseases and nutritional confusion: the degree of processing as a lever for improving public health

From a Reductionist to a Holistic Approach in Preventive Nutrition to Define New and More Ethical Paradigms

How to protect both health and food system sustainability? A holistic 'global health'-based approach via the 3V rule proposal

In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence

Influence of food structure on dairy protein, lipid and calcium bioavailability: A narrative review of evidence

Influence of phytosterol and phytostanol food supplementation on plasma liposoluble vitamins and provitamin A carotenoid levels in humans: An updated review of the evidence.

Influence of sourdough prefermentation, of steam cooking suppression and of decreased sucrose content during wheat flakes processing on the plasma glucose and insulin responses and satiety of healthy subjects.

Involvement of dietary saturated fats, from all sources or of dairy origin only, in insulin resistance and type 2 diabetes.

Metabolomics provide new insight on the metabolism of dietary phytochemicals in rats

Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: a preliminary study with 98 ready-to-eat foods

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

Nutrient density and bioaccessibility, and the antioxidant, satiety, glycemic, and alkalinizing potentials of fruit-based foods according to the degree of processing: a narrative review

Parameters controlling the glycaemic response to breads

Perspective: Reductionist Nutrition Research Has Meaning Only within the Framework of Holistic and Ethical Thinking

Plant-based foods as a source of lipotropes for human nutrition: a survey of in vivo studies

Processing of oat: the impact on oat's cholesterol lowering effect.

The Healthy Core Metabolism: A New Paradigm for Primary Preventive Nutrition

The degree of processing of foods which are most widely consumed by the French elderly population is associated with satiety and glycemic potentials and nutrient profiles

The holistico-reductionist Siga classification according to the degree of food processing: an evaluation of ultra-processed foods in French supermarkets

The search for a new paradigm to study micronutrient and phytochemical bioavailability: from reductionism to holism

Thermal and refining processes, not fermentation, tend to reduce lipotropic capacity of plant-based foods

Toward a new philosophy of preventive nutrition: from a reductionist to a holistic paradigm to improve nutritional recommendations.

Wheat germ supplementation of a low vitamin E diet in rats affords effective antioxidant protection in tissues

Wheat-based foods and non celiac gluten/wheat sensitivity: Is drastic processing the main key issue?

Whole-grain and refined wheat flours show distinct metabolic profiles in rats as assessed by a 1H NMR-based metabonomic approach